Homemade Vanilla Yogurt (Easier then You Think) |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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I use this recipe and method at least once a month. You can leave out the sugar and vanilla extract to just have a plain yogurt. Any % milk can be used, I use fat free. You'll need a method of incubation. I use a medium sized styrofoam cooler with lid, and a couple of dish towels. Any cooler will work. Make sure when you put your jars inside that the lid will close,and there isn't to much extra space. The warm jars themselves will maintain the temperature. You'll also need containers to pour your yogurt into. I prefer glass jars (mason/canning jars) But old glass mayo jars etc. would also work great. Sterilize your containers before you begin, or while you're heating the milk mixture. Do this by boiling the jars for about 10 minutes in a large pot OR washing them and placing them right side up on a cookie sheet. Place in the oven and set to 350. bake for 20 minutes. Ingredients:
1 quart skim milk |
1/2 cup nonfat dry milk powder (optional but definately use with skim milk!) |
2 -3 tablespoons plain yogurt (with live active cultures, check labels. most yogurt has them) |
1/4 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a saucepan - bring your milk, dry milk and sugar to just below boiling (aprox 180 degrees) Don't let it actually come to a boil.
2. Turn off heat and let cool to luke warm.
3. Meanwhile put your yogurt in a small bowl and let come to room temperature.
4. When your jars are sterilized quickly place the empty jars into the cooler and close the lid. This will keep the jars warm and warm up the incubator.
5. When the milk has cooled down remove 1/2 cup and whisk it into the yogurt.
6. Return the mixture to the pan.
7. Add the vanilla and stir to distribute.
8. Take your jars out of the cooler and replace the lid.
9. Transfer yogurt to jars and put their lids/caps on.
10. Place them into the cooler and wind a kitchen towel around the jars to hold more warmth.
11. Replace the lid and forget about the yogurt for 5 hours.
12. If after 5 hours your yogurt still seems a little runny just let them sit another hour.
13. During that time don't fiddle with the cooler.
14. It seems long winded, but it really is simple.
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